It’s a yummy dish in which you enjoy taste and goodness of mince meat kabab with rich creamy gravy. This recipe calls for special spice for vibrant color, Kashmiri chilli powder. And cashew for creamy richness. I also decided to add a little yogurt as a last step for sour kick.

Remember, good kofta are those that are soft and juicy to bite and do not break easily while cooking. One most important tip is always grind mine (whether mutton or beef ) once more after adding spices, then your kofta balls will not break. I’m using two ingredients for binding roasted gram plus bread slices for more softness. Roasted gram powder is traditionally used for binding in kofta. You can serve this kofta curry with rice or roti.